Crafted from nutrient-rich barley grown in Punjab, India, near the Himalayas. The unique climate—cold winters and hot summers—contributes to its distinctive flavor. After harvesting, the barley is mashed and distilled in small batches to capture its natural aroma. Aged at 3,000 feet for a minimum of 4 years in oak barrels, the intense Indian sun accelerates aging, with about 12% evaporation annually compared to 2% in Scotland.
Initially aged in Pedro Ximenez sherry casks for 7 years, it’s then transferred to ex-bourbon and virgin oak barrels for 3 years. Bottled at 120 proof, this whisky offers a robust and complex profile with balanced spice, fruit, and smoke notes.
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